Almond Apricot Chicken Salad

Chicken salad. It’s been around since before our parents were parents and their parents were parents. It’s constantly being reinvented into many different delicious combinations. Tarragon, apples, pecans, curry, and mayo-less are just a few of the newer renditions of the classic. Chicken salad appeals to the old and young; older people are reminded of their childhood, eating it between 2 slices of Wonderbread. Younger foodies are appealed by it’s inexpensive price tag and it’s endless options. I, for one, love chicken salad. I like to make a batch on Sunday and enjoy it for the next couple of days. I like it on toast, with crackers and apples, in lettuce wraps, and sometimes, straight out of the bowl with a fork (when no one is looking). I was at a party a few months back and someone brought chicken salad as a snack. I couldn’t get over how genius and refreshingly vintage that was. For my house warming party last weekend, I decided to add it to my repertoire. I am always looking for new pairings for my beloved chicken salad and when I get the chance, I like to add fresh fruit. Apricots add a pleasant sweet note, while the almonds add a crunch and the dill is a good reminder it’s Summer. This salad is great with chips, in a lettuce wrap, or on your favorite sandwich bread. In this recipe, I show what kind of chicken I used but really use whatever you like. Rotisserie chicken is a great foundation for a stellar chicken salad!

Let’s check out our exhaustive ingredient line up:

From Top Left to Right: Sliced almonds, Dijon mustard, mayonnaise, greek yogurt, crushed garlic (fresh or jarred), cubed or shredded chicken, red onion, sugar, fresh apricots (have you tried these?), fresh dill, and white wine vinegar (not pictured but always in our hearts?).

This recipe might be hard for you. Just have patience with it. Ok, ready? Throw everything into a large mixing bowl and, um, mix! Taste for seasoning. A bit of salt and pepper are key here.

Chicken salad is light, easy, and great for the hot summer months (when are those coming, again?) I need to go rest after this tiresome and long post. Happy salad making!


Print Recipe


Almond Apricot Chicken Salad

Prep Time 15 minutes
Cook Time 30 minutes

Servings


Ingredients

Prep Time 15 minutes
Cook Time 30 minutes

Servings


Ingredients


Instructions
  1. Preheat oven to 350. Place chicken breasts on a sheet pan, drizzle on olive oil and season with salt and pepper. When the oven is ready, place the chicken in the oven and roast for about 30-40 minutes. Let cool to handle. Shred or dice chicken.

  2. Place chicken, onion, apricots, and almonds in a large mixing bowl. In a separate bowl, mix the yogurt, mayo, dill, vinegar, sugar, mustard, salt and pepper. You will probably need about 1 tbsp of salt and 1 tbsp of pepper.

  3. Pour the dressing on top of the chicken and combine. Taste for seasoning. Serve immediately or refrigerate.


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